Thai green fish curry variations: To make a speedy Thai shrimp curry, fry the shallots and garlic in the sunflower oil until softened, then pour in the fish stock, fish sauce, if using, and sugar. Add 2–4 tablespoons ready-made green curry paste from a jar (compare brands to find the one with the lowest fat) and stir well. Simmer for 10 minutes. Add the snow or sugar snap peas and cook for 3 minutes, then add 200 g peeled raw shrimp. Cook for 1–2 minutes or until the shrimp turn pink. Add the lime juice and 5 tablespoons chopped fresh basil and serve.
Per serving: 378 calories, 34 g protein, 16 g total fat, 4 g saturated fat, 77 mg cholesterol, 24 g total carbohydrate, 12 g sugars, 4 g fibre, 552 mg sodium
Shallots tend to be milder and more subtle in flavour than onions. Like onions, they contain some vitamin C and B vitamins. Galangal is a rhizome, similar to ginger, with a hot peppery flavour. It is usually available at grocery stores.